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Dang they getting big

I believe Elvis is still alive

A New Orleans style roast beef po-boy, dressed and wet enough so the juice runs down to my elbows. Doesn't get any better than that !!! If it ain't sloppy you doing something wrong :thumbup: I lived in NO for 2 years - long time ago. The roast beef poboy is something I couldn't get enough of - that...

S-Cackalacky wrote:A New Orleans style roast beef po-boy, dressed and wet enough so the juice runs down to my elbows.

Doesn't get any better than that !!! If it ain't sloppy you doing something wrong

Any type of fried seafood po-boy shrimp,catfish,crawfish,redfish,flounder,speckle trout,soft shell crab,and can't leave out fried back strap. Hard to beat these options

Thanks I might try that and see how close it taste to the the taste I want my final product to be. I might tweak it a little. Did you find that your had a pecan flavor to it ?

But what I think he's talking about is in his ferment.[/quote] No talking about final product. If they only had a pecan praline flavoring I could use would make this simply. But nothing ever is. I might try making a mixture of the brown sugar melted down into a simple syrup and let the pecan soak in...

When I was a chef back in the day I use to do a pecan praline sauce using heavy cream brown sugar and butter. I would like to try to get this flavor into my liquor not a mix drink. I would think the cream and butter wouldn't do good in the liquor. Any suggestions ?

If you let it get to ya they won !! Game over. With in 2 days of being a member here I was sent pm about a site I could go to to get supplies it was his buddies but sh@t I know it was probably his site. still have that pm it has always rubbed me the wrong way. But not a bad idea for some one trollin...

A bunch of SEC teams this year got to love that

Who yall think will win

Mines "Kentucky"

Curious how this ends up

I have one that I've been working on for 10 years with 13 ingredients I would put it up against anyone

Sounds good never tried a sauce piquant with multiply seafoods in it. It's either been only red fish only shrimp only crawfish only turtle only rabbit only squirl. Might have to try it this recipe. Thank

I let them repeat themselves two times then just turn and walk away with out saying a word

-1 do a water/vinegar run before each session to clean the still before I run it.[/quote]
How long between your runs this might be a little to much. And is it possible that your are not rinsing your equipment well after the water vinegar run ? And the vinegar smell is carring over

It's only the second time the still has run, but I did the required cleaning steps. My first run was a basic corn mash much like UJSSM. It turned out just fine. I will air out the jars and see what happens. The faints had no smell like this, they smelled exactly like what the cuts page described. I...

I checked in the other day the whole nest was covered in snow. Mama was just sitting there covering her babies keeping them warm.

My wash haven't check the tap yet

Ok went out and tried to find ph test strips this morning not to easy to find in my neck of the woods. The brew shop I usually go to is closed on Sunday's. So I found a soil test meter not sure how acquite it is but it is reading 5. Is this good have to do my reasearch on ph now. Always something ne...

Thanks for all yall in put. My wife a Heath inspector and uses them to make sure the dishwasher has enough chlorine in their three compartment sink for sanitizer

Again, check your pH. If you're down around 3 to 3.5, more yeast likely won't do much better. Calcium carbonate is available in powder form at the local health food store. "Now" brand is a good example. ss Thought I had the right ph strips but the one I have the lowest level they read is ...

I will I'll get a carbon filter tomorrow for my next ferment but need to get this on going first. I'm going to try pitching in some more yeast and see what happens.

He's using double the amount of sugar he needs to be using right ?

I've always used distiller water and never had a problem. the only thing I did different this time was dropped the backsets in and stirred up all the corn on the bottom. It smells like beer and taste sweet. It has been since yesterday around 2 o'clock

I did not check ph but will. This time when I poured my back sets in the bucket slipped out my hand and dumped it all in at once. So I guess it was stirred. Never had this happen to me I use distilled water. tap in the south is loaded with chlorine

This a new one for me yesterday added 1/4 backseat back in my fermentor backset cooled down to 90 degrees. My mash never started bubbling is this considered stalled ? can I just pitch some more yeast in to get it started back up ? And how much should I pitch in ? I have 14 pound are so of corn 10 ga...

Are you assuming off the still it will taste like commercial whiskey ?

When from rig up and rig down and every goes smooth. Absolutely no hiccups ! 8) first jar collected at 9:30 and have everything pick up backsets cooled and back in the fermentor ready for my 4th generation and jars collected are airing out. Got to love this hobby. Now if I could just understand blen...

Looks good but I would suggest a different funnel maybe stainless steel are copper. But looks like you are setup to make a nice drip. I'm fixing to start construction on my thumper soon just received my 7.5 keg and going get my hard ware soon.